Two Simple Beet Recipes

June marks the start of peak season for beets, the root vegetable known for its brilliant red hue. That rich color comes from betalains, cancer-fighting antioxidants unique to beets that help reduce blood pressure and inflammation. Chef, farmer, and author Chris Fischer plants several varieties each spring on the Martha's Vineyard farm that has been in his family for more than 50 years. "To me," says Fischer, a five-time marathoner, "they taste of the sweet earth, in a good way." Fischer's new book, The Beetlebung Farm Cookbook, is being released in June.

Sweet-Tart Salad

"The sweetness of beets contrasts with the tartness of green tomatoes."

Instructions
Bring a pot of water to a boil. Add beets and salt. Boil for 15 to 25 minutes, or until tender. Drain. Set aside.

Boil a small pot of water. Add the tomato and parsley. Blanch for 30 seconds. Remove and briefly cool in a bowl of ice water.

In a blender, puree the parsley with the 3 tablespoons cold water. Set aside.

Peel beets and cut into quarters. Place in a bowl and drizzle with the vinegar and 1 tablespoon of the oil. Season with salt.

Peel and dice the tomato and place in a second bowl along with the radishes, remaining 1 tablespoon oil, and parsley puree. Season with salt. Arrange the beets on a plate and spoon the tomato-radish mixture over them. Serves 4.

Beet Jam

“Use this like you would a fruit jam on your favorite whole grain bread,” says Fischer. “I like to top it with a little cottage cheese, freshly ground black pepper, and a sprinkling of rock salt. You can also mix it with whole-grain mustard and use it as a condiment alongside roasted pork or braised lamb.” Makes about 2 cups.

Instructions
Place the apples in a saucepan with the beets and sugar. Cook over low heat, stirring occasionally, and breaking up any chunks, for 35 minutes, or until the jam is very soft and spreadable. Allow to cool before using.

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